1. Preheat oven to 160c. and line a 9 x 9-inch baking tin with baking paper.
2. Using a stand mixer, beat the butter, sugar, and cocoa for 5 minutes on medium to high speed.
3. Add the eggs one at a time, beating well after each addition. Then beat on high for 10 minutes.
4. Fold through the flour and pour the brownie batter into the tin.
5. Dollop the cream cheese over the top and drizzle over the peanut butter and boysenberry spread.
6. Bake for 45 minutes on fan force until cooked through.
7. Cool in the tin then cut into slabs.